Tortellini Tomato Bisque

Submitted by SusieQusie

"Another scrap of paper found in my "when I get 'round to it" box. Torn from the June 2006 issue of BHG magazine. When searching Zaar, I found lots of tortellini & tomato soup recipes but none that included cream cheese."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 (14 ounce) cans reduced-sodium chicken broth
• 1 (9 ounce) package refrigerated cheese tortellini (or spinach or ??)
• 4 ounces chive & onion cream cheese (1/2 of an 8oz. tub)
• 1 (11 ounce) can condensed tomato soup or (11 ounce) can tomato bisque soup
• snipped fresh chives (to garnish)

directions

1. In a medium saucepan, bring broth to a boil & add the tortellini.
2. Reduce heat and simmer, uncovered, for 5 minutes.
3. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
4. When smooth, return to the saucepan along with tomato soup; heat through.
5. Sprinkle with chives before serving.

Reviews

[mariel.young]

Very tasty and simple to make! It is especially nice on a cold day when you are in a hurry for some comfort food.

 

[currybunny]

Very nice tortellini soup! I used cheese & spinach tortellini and really enjoyed it. It did need some serious pepper for our tastes, as well as some chilli flakes - lovely weeknight dinner with garlic bread, thanks for posting!

 

[W Hamlett]

Very rich and filling. I used an 8.5 oz. bag of Barilla brand ricotta and spinach tortelloni.

 

[KelBel]

Made this as directed using a homemade mushroom tortollini. Although the tortollini fell apart (my fault) this was delicious. I used laughing cow garlic and herb cheese (4 wedges). This is a thick, creamy and filling soup. No need for grilled cheese sandwiches with this soup!